Name: Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 6 large raw prawns, peeled, deveined, and roughly chopped; 1 tablespoon egg white; 2 teaspoons heavy cream; 1 teaspoon lemon zest; Sea salt, to taste; Freshly ground white pepper, to taste; 12 ravioli wrappers (for 6 closed ravioli; 3 per person); 4 tablespoons unsalted butter; 2 langoustines (cigalas); 1 clove garlic, minced; 2 tablespoons capers; 1 tablespoon lemon juice; 1/8 cup Manzanilla wine (e.g., Bodega Barbadillo Manzanilla Solear)

Jump to Recipe· 4.1 from 1 review

If you've been dreaming of a dish that perfectly balances delicate seafood flavors with rich, buttery decadence, this Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe is an absolute must-try. Combining tender prawns and sweet langoustines wrapped in silky ravioli, all drizzled with a luscious Manzanilla wine sauce, it’s a celebration of both texture and taste that feels elegant yet approachable. Whether you're cooking for a special occasion or simply treating yourself, this recipe brings together fresh ingredients and classic techniques to create a truly memorable seafood pasta experience.

Ingredients You'll Need

The image shows two separate close-up views side by side. On the left side, there are small round dough pieces sealed into half-circle shapes with crimped edges, placed on white parchment paper over a white marbled texture. A woman's hand is gently pressing a fork on the edge of one dough piece, creating a patterned edge. On the right side, there are two cooked orange-pink shellfish with detailed texture and curled tails, lying in a shallow pan with melted butter being spooned over them. The pan has a soft texture with small bubbles in the butter. photo taken with an iphone --ar 4:5 --v 7

Getting this Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe right relies on a handful of simple but essential ingredients, each chosen for its role in building the dish’s flavor, texture, and presentation. Fresh seafood brings the star flavor, while cream and butter add that luxurious mouthfeel, and the Manzanilla wine lends a bright, slightly briny note that lifts everything.

Large raw prawns (6): Peeled and deveined for a sweet, tender filling.
Egg white (1 tablespoon): Helps bind the ravioli filling without overwhelming richness.
Heavy cream (2 teaspoons): Adds subtle softness to the prawn paste.
Lemon zest (1 teaspoon): Provides fresh brightness to cut through the richness.
Sea salt & freshly ground white pepper: Essential for seasoning, balancing sweet seafood flavors.
Ravioli wrappers (12): Create thin, delicate pasta envelopes that showcase the filling.
Unsalted butter (4 tablespoons): Forms the base of a rich, aromatic sauce.
Langoustines (2): Succulent and sweet, they’re poached for ultimate flavor and texture.
Garlic (1 clove, minced): Adds a gentle pungency without overpowering the dish.
Capers (2 tablespoons): Bring a salty, piquant punch to complement the Manzanilla sauce.
Lemon juice (1 tablespoon): Adds vibrant acidity to brighten the sauce.
Manzanilla wine (⅛ cup): A dry sherry that gives an authentic, briny depth.

How to Make Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe

Step 1: Prepare the Ravioli Filling

Start by placing half of the chopped prawns, heavy cream, egg white, and lemon zest into your food processor. Pulse gently just enough to create a thick, creamy paste. Don’t overdo it; you want that wonderful textural contrast by folding in the remaining chopped prawns after seasoning with salt and white pepper. This combination gives you a luxurious yet slightly chunky seafood filling that sings inside each ravioli.

Step 2: Assemble the Ravioli

Now, take your ravioli wrappers and add about a tablespoon of filling onto each. Be careful with the amount — too much can cause them to burst and too little will leave the pasta bland. Moisten the edges with a little water or beaten egg, then press closed and use a fork to crimp the edges tightly. This ensures the ravioli stay sealed while cooking. Set them aside on a lightly floured plate while you bring a large pot of salted water to a rolling boil.

Step 3: Craft the Manzanilla Sauce

In a heavy pan, melt your unsalted butter slowly. Add the langoustines and poach them by continuously spooning hot butter over them for about two minutes until just cooked through. Remove and rest them gently. Add the minced garlic to the butter and simmer it briefly—no color, just fragrant. Then pour in the lemon juice and Manzanilla wine, increasing the heat to reduce slightly for about 30 seconds before stirring in the capers. Finish by removing from heat to preserve the delicate flavors.

Step 4: Cook the Ravioli and Finish the Dish

Drop the ravioli carefully into the boiling water for 1-2 minutes, depending on your pasta thickness. Once they float and feel tender, scoop them out using a slotted spoon. Reheat the sauce gently and mix in the langoustines to coat well. Arrange your ravioli on plates, ladle over the warm sauce, and crown each serving with a poached langoustine for that stunning, restaurant-quality touch.

How to Serve Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe

Two white plates sit on a white marbled surface with a soft pink cloth underneath. Each plate holds three round ravioli pieces arranged in a triangle, covered in a light yellow sauce with scattered green capers on top. A whole cooked langoustine with an orange shell and black eyes lies across the ravioli on each plate. Beside each plate is a silver fork resting on the edge. In the background, two clear wine glasses filled with pale golden white wine stand tall, adding elegance to the setting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely chopped fresh herbs like parsley or chives adds a burst of color and gentle herbal freshness that pairs wonderfully with the richness of the dish. A light grating of lemon zest on top can reawaken those zesty notes from the filling and sauce, making each bite vibrant.

Side Dishes

Serving this elegant Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe alongside a simple green salad with a citrus vinaigrette helps balance the creamy richness. Crusty, warm bread is also a great choice to soak up every last drop of the buttery Manzanilla sauce, completing the meal delightfully.

Creative Ways to Present

For a truly special dining experience, plate the ravioli in shallow bowls with generous spoonfuls of sauce. Add the langoustines artistically atop the pasta, creating a centerpiece that’s as beautiful as it is delicious. You could also serve smaller portions as an indulgent appetizer for a dinner party, paired with flutes of chilled Manzanilla wine to echo the flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Cooked ravioli can be stored in an airtight container in the refrigerator for up to two days. Keep the sauce separate in a small jar to preserve its texture and flavor. This way you can gently reheat both components without compromising their quality.

Freezing

If you want to prepare the ravioli in advance, arrange the uncooked parcels on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer-safe bag. They can be cooked straight from frozen by adding an extra minute or two to boiling time, making meal prep a breeze for busy days.

Reheating

Reheat the ravioli gently by poaching them in simmering water until warmed through. Warm the Manzanilla sauce slowly on low heat, stirring often to prevent separation. Combine just before serving to recapture that fresh, luxurious taste you first enjoyed.

FAQs

Can I use wonton wrappers instead of ravioli wrappers?

Absolutely! Wonton wrappers work wonderfully as a substitute; their thin texture allows the seafood filling to shine through beautifully while providing a light, tender bite.

What if I can’t find Manzanilla wine? Can I use another type?

If Manzanilla isn’t available, you can opt for a dry Fino sherry or a crisp white vermouth. Avoid anything too sweet as it will alter the balance of the sauce.

Can I prepare the filling a day ahead?

Yes, making the filling in advance can help flavors meld nicely. Keep it refrigerated in a covered container and assemble your ravioli just before cooking to maintain freshness.

Is this recipe suitable for beginners?

This recipe is approachable with some care for detail, especially in sealing the ravioli and managing the sauce timing. It's a fun challenge that rewards you with impressive results!

How can I tell when the ravioli are perfectly cooked?

Once the ravioli float to the surface and the pasta feels tender but still slightly firm to the bite, they’re ready. Overcooking can cause them to burst, so keep a close eye—they cook quickly!

Final Thoughts

There’s something truly special about making and enjoying this Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe. It’s a dish that wraps fresh, vibrant seafood flavors in tender pasta while drenching everything in a rich yet lively Manzanilla sauce full of character. I encourage you to give it a go and experience firsthand the joy this dish brings to the table—whether it’s for an intimate dinner or a festive celebration, it’s sure to delight every palate.